Tidewater Scalloped Oysters
- 1 quart freshly shucked oysters, drained
- ¾ cup oyster liquor
- ½ cup (1 stick) butter, cut into pats
- 2 tablespoons finely minced yellow onion
- 2 tablespoons finely minced green bell pepper
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon ground hot red pepper (cayenne)
- /8 teaspoon ground hot red pepper (cayenne)
- 1 tablespoon fresh lemon juice
- 1¼ cups fine soda cracker crumbs
Instructions:
This modern version, as elegant as it is easy, depends upon absolutely fresh oysters—preferably the Chincoteagues of Virginia.
- Preheat the oven to 375° F. Butter a 1½-quart casserole well and set aside.
- Pick over the oysters carefully to remove any bits of shell, then place in a heavy, medium-size nonreactive saucepan along with the oyster liquor. Set over low heat and warm 3 to 4 minutes or just until the oysters ruffle.
- Meanwhile, melt the butter in a small skillet over moderate heat, add the onion and bell pepper, and sauté for 3 to 5 minutes, stirring often, until limp. Blend in the flour, salt, black pepper, cayenne, lemon juice, and 1 cup of the cracker crumbs, then stir in the oysters and their liquor.
- Turn all into the casserole and scatter the remaining ¼ cup cracker crumbs on top. Slide onto the middle oven shelf and bake uncovered for 20 to 25 minutes or until bubbling and lightly browned.
- Serve at once. Good with roasted red-skin potatoes, buttered broccoli, asparagus, green peas, or beans.